PhD Student Position in Analytical Food Chemistry
- Analytical Food Chemistry
- Department of Physiological Chemistry, University of Vienna
A PhD student position for 3 years is available within a FFG funded project at the Department of Physiological Chemistry at the University of Vienna.
We are looking for a highly motivated PhD candidate interested in working at the interface of industry and academia. The project aims at enhancing shelf life of cold pressed oils by applying innovative approaches to facilitate gentle extraction of oil and antioxidants from oil seeds. The PhD student will be in close contact with our industrial partner located in the surroundings of Vienna. The student will gain hands-on experiences in the manufacturing process and will be responsible for characterizing the antioxidative status of the oils produced applying novel techniques. She or he will identify unknown compounds by means of GC-MS and LC-MS and will perform comparative studies to unravel manufacturing processes leading to highest oxidative quality of cold pressed oils.
The successful candidate should hold a Master’s degree in Chemistry, Nutritional Sciences or in another relevant field. Ideally, the applicant has practical experiences in analytical chemistry, food chemistry and basic knowledge in bioinformatics. Applicants should be highly motivated, initiative and reliable. Excellent oral as well as written communication skills are needed. It is required that the PhD student also performs experiments at the company site near Vienna.
Remuneration is according to current personnel costs schema of the FWF. The position should be filled by October 2017.
Interested applicants should provide a CV, a motivation letter explaining their interest in this PhD student position and a transcript of their grades. In addition, contact details of two referees or two reference letters should be attached to the application.
Applications should be sent to marc.pignitter(at)univie.ac.at
- Name: Marc Pignitter